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{Day 7} Arroz con leche (rice pudding) and mango jelly

Day 7 of the Royal Selangor Get Your Jelly On challenge and I am turning the sunshine on.

It has been a cold and rainy couple of days in Sydney and the best way to cheer oneself up was to tuck into some good old comfort food. The Spanish version of the humble rice pudding (or a Western version of the Asian sago pudding), known to locals as arroz con leche, is one of my favourite treats. This ‘rice with milk’ is simple to prepare, deliciously creamy and sweet with a mesmerising aroma of cinnamon and a hint of lemon zest.

On cold rainy nights I love to eat my arroz con leche warm. Leftovers can generally be chilled and I have been known to serve them with chunks of fresh mango for breakfast. The flavour combination is simply sensational! This time, however, my arroz con leche and mango chunks became the perfect candidate for the Nick Munro jelly mould and a jellified incarnation of the rice pudding which is also popular amongst many of the Asian cultures in its various incarnations.

Event alert: Today is the National Breast Cancer Foundation street appeal day all around Australia, so please donate generously!

Lastly, I just wanted to say thank you to all my new followers and subscribers who have found me on Freshly Pressed yesterday. Welcome. I hope you enjoy the next few weeks of the challenge, the recipes and stories, and do your part for helping raise breast cancer awareness during Pink October too.

Giveaway

Each comment on the Royal Selangor Get Your Jelly On challenge posts on my blog (Day 1, Day 2, etc)  is your entry to win an Olympus VG-110 camera. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.

Makes 2

Arroz con leche (rice pudding) and mango jelly

The basic arroz con leche pudding can be enjoyed hot and cold. Leftovers make a great breakfast. Feel free to use less sugar or if you like some stevia instead. You could also use orange peel instead of lemon.

For arroz con leche jelly layer:

  • 1/2 cup white rice
  • 2 cups milk // or dairy free substitute
  • 50g white sugar
  • 1/2 cinnamon quill
  • 2 lemon zest peels, about 5cm long
  • 1 tbsp gelatine
  • 2 tbsp boiling water

For mango jelly layer:

  • 1 ripe mango, cut into chunks
  • 1/4 cup boiling water
  • 1 tsp gelatine

To make arroz con leche layer: place rice, milk, cinnamon quill and lemon zest in a medium saucepan. Bring to a boil then simmer, stirring often, for about 20 minutes.

Add sugar and cook for a further 15 minutes, stirring regularly. While the pudding is still hot, remove cinnamon quill and lemon peel. Mix gelatine with a little hot water and add to the rice. mix everything together.

Spoon mixture into moulds leaving about 1cm of space for the mango layer. Allow the rice layer to chill in the fridge for about an hour.

To make the mango layer: mix gelatine with boiling water until it dissolves. Add mango chunks (and juices) and mix. Top the rice layer with the mango jelly, place in the fridge and chill for another couple of hours.

To serve: release jelly from the moulds and serve with some whipped cream, a sprinkling of cinnamon or just on its own.

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50 comments

Heidi - Apples Under My Bed October 7, 2011 at 9:01 am

Wow, so impressive! It seems I’ve been out of the jelly loop – Day 7, great work!
Heidi xo

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Wholesome Cook October 7, 2011 at 2:25 pm

Feel free to check out the other posts and come back for more tomorrow!

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Sharni October 7, 2011 at 9:15 am

Wow! Cinnamon and mango! I’m going to make this for dessert tonight!

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Wholesome Cook October 7, 2011 at 2:23 pm

Enjoy responsibly! *wink*

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Anne S October 7, 2011 at 9:16 am

Great recipe, arroz con leche is my favourite sweet comfort food too. Now in a jelly. Brilliant!

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Rufus' Food and Spirits Guide October 7, 2011 at 9:51 am

It’s like an edible dunce cap! Seriously, it’s so pretty and tasty too.

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Wholesome Cook October 7, 2011 at 2:23 pm

Thanks guys, your comments always make me giggle! Dunce cap! LOL

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Ally October 7, 2011 at 10:46 am

This looks heavenly (and artistic!) and I bet it would taste even better!

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Wholesome Cook October 7, 2011 at 2:22 pm

It is by far one of my favourite flavour combinations!

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rumpydog October 7, 2011 at 10:48 am

That sounds so good!

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Lois Carter Fay October 7, 2011 at 11:05 am

This is beautiful. You are doing a great job!
Lois
http://www.recipeideashop.ning.com

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Wholesome Cook October 7, 2011 at 2:22 pm

Thank you Lois, I appreciate the feedback 🙂

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Nic October 7, 2011 at 11:14 am

Yum! A delicious treat indeed, mangos in season now so perfect use of seasonal ingredients too.

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Wholesome Cook October 7, 2011 at 2:21 pm

Seasonality is the key to freshness and best flavour!

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overalycheemartini October 7, 2011 at 11:58 am

You are one of the bloggers who has managed to come up with the most unique recipes for the jelly mould (albeit your laksa dish was not as creative as your other dishes) and you are by far my favourite blogger for this jellyrific contest. Keep up the great work and unique creations!!!

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Wholesome Cook October 7, 2011 at 12:22 pm

Wow thank you! Keep that feedback coming or if you have any other ideas feel free to email them through! Your comment made my day!

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Ancil W. Jones October 7, 2011 at 1:23 pm

I love arroz con leche. I can’t wait to try the twist. Thank you and keep up the good work. God bless

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Wholesome Cook October 7, 2011 at 2:20 pm

Thank you so much, blessings to you too 🙂

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Ninazsyafinaz October 7, 2011 at 2:14 pm

i’ve tried rice pudding b4 and it just plain rice pudding with a choc ganache..but now looking at ur recipe..with mango and it jelly? wow..im amazed by it!!

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Wholesome Cook October 7, 2011 at 2:20 pm

Thank you, chocolate sounds good too, I have to say but mango is the way to go! Or strawberries..

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ChopinandMysaucepan October 7, 2011 at 3:35 pm

What an awesome combination! Love the striking yellow of the mango jelly and the contrast against the white rice pudding. We wanted to do something like this but couldn’t find any mangoes in our local supermarket.

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Timothy R October 7, 2011 at 5:39 pm

My flatmate is Spanish and she said that your arroz con leche has a very authentic sound to it with the cinnamon and lemon zest. I like the addition of mango thoug to make it a little more Aussie!

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Lizzy (Good Things) October 7, 2011 at 6:54 pm

This looks and sounds lovely! What a clever cook you are! And wholesome too, LOL.

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Cooking with Spanky October 7, 2011 at 7:08 pm

I can not wait to go home and try this. I love the presentation of this desert also it would defiantly make for interesting coments around the table.

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Mez October 7, 2011 at 7:15 pm

Oh my god that looks amazing!!!
Great photos too

xox

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Three-Cookies October 7, 2011 at 10:02 pm

Love rice pudding. Its been a while since I had it, this post serves as a good reminder.

its sunny alright

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Sissi October 7, 2011 at 11:12 pm

It’s the first time in my life I’m tempted by a rice pudding (I am not a big fan actually). I love the way you have presented it in such a sunny, joyful way.

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gertrude October 8, 2011 at 12:08 am

Oh wow, how did you get the cone to be soooooooo smooth. You know I never make rice pudding before.

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Wholesome Cook October 8, 2011 at 12:12 am

I think it’s because there is plenty of moisture in it, it shapes nicely and becomes so smooth. You should try, warm or cold, really good. Add coconut milk for a more fancy flavour if you like.

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icookbythebook October 8, 2011 at 12:22 am

That looks delicious! I found you on Freshly Pressed and will be ravenously following your blog! 🙂

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TC October 8, 2011 at 5:23 am

too bad it’s not coconut rice. Coconut rice with mango is one of my favorites.

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muppy October 8, 2011 at 10:13 pm

wow, this one is really stunning.

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Roxana B October 10, 2011 at 5:04 am

That is a new twist on the arroz con leche my Abuela makes. Looks great! You are very talented and creative.

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Wholesome Cook October 10, 2011 at 7:00 pm

Thanks Roxana 🙂

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Joshua Hudson October 11, 2011 at 11:52 am

Nice!

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Vivian - vxdollface October 12, 2011 at 3:43 pm

Lovely colours, would’ve never thought of making a rice pudding jelly!

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Sandy October 14, 2011 at 6:45 am

I love your combination of flavors in this dish.

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Zoe Roberts October 14, 2011 at 7:51 am

You continue to amaze me… this looks so beautiful. I bet it tastes ever better.

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Amber October 15, 2011 at 2:52 am

This looks beautiful and light paired with the mango, that mold is fantastic too for a lovely shape and presentation.

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Sarah O. October 15, 2011 at 3:27 pm

OBSESSED with rice pudding.

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Claire October 16, 2011 at 11:31 pm

Wow, this looks amazing! I bet if I made it, it wouldn’t look half as good though lol!

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Mary October 17, 2011 at 9:03 am

Brings back memories, from when I was living in Mexico for a few years, as a kid. I was fascinated by the home made “arroz con leche” that was served there.

Also brings back memories from the Austin Farmer’s Market, where a woman selling Thai food, sold sticky rice with mango. Yum.

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jasmine1485 October 18, 2011 at 4:33 pm

Mango is such a beautiful colour, you’re right about it being a burst of sunshine 🙂 We could use it too, it’s been drizzling here on and off all day.

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Lenna (veganlenna) October 19, 2011 at 4:35 pm

That´s one of my fave desserts! Mango jelly must be a very tasty addition!

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Jessy (squeezetheday) October 21, 2011 at 6:25 am

Beautiful!

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Ming October 26, 2011 at 4:48 am

It looks yummy!

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kaokimura October 27, 2011 at 5:07 pm

nice. we have something like this at home, only not as sophisticated and we use coconut milk 🙂

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vintagemacaroon October 30, 2011 at 8:59 am

Rice Pudding is my comfort dessert and what my mother use to make us as children. I have never put lemon peel in before. I guess it would complement the mango base quite well. 🙂

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nj greek October 30, 2011 at 10:22 am

Delicious again….mango and rice pudding together. It’s something I’ll have to try soon!

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Sharn October 30, 2011 at 2:37 pm

Just the smell of rice pudding makes me feel like a kid again. Can I harp on about the photography again? Lol. Just beautiful, vibrant clean lines. Great looking dessert.

Reply

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